The filling for these truffles is made with shredded coconut, blended until it becomes a beautiful creamy butter. If you already have store-bought coconut butter at home, you could use that too. Strawberries give these babies a subtle pink color and a slightly fruity taste. I’ve used frozen strawberries because they’re not season around here, but if you have access to fresh strawberries where you are, go for it! The special notes in this recipe come from a hint of rosewater. The delicate flavor of rose complements the notes of strawberries and honey to perfection – and go so well with the celebration of love. And of course, chocolate.